Which knife serves which purpose?
Crib Knife / Office Knife
8 to 13 cm long, narrow blade, medium pointed
larding of e.g. roast venison with pieces of bacon, peeling/slicing in the hand, (pulling) slicing on the board
Fruit, vegetables, potatoes, sausage, cheese
The lard knife is the little all-rounder in the kitchen.
Paring knife / Touring knife
6 cm long, narrow curved blade, wading point
peel in the hand
Fruit, vegetables, potatoes
The curved blade is particularly suitable for peeling.
Paring knife
8 to 9 cm long, narrow blade, waders pointed
peeling/cutting in the hand, (pulling) cutting on the board
Fruit, vegetables, potatoes
The wade-tip blade is also suitable for making a dragging cut on the board.
Tomato knife
13 cm long, narrow blade, serrated edge, medium pointed
Cutting on the board
Everything with a hard shell and soft core, fruit, vegetables, potatoes, hard sausage
The serrated edge is particularly suitable for "scoring" a hard shell or crust.
Table knife
12 cm long, narrow blade, fine serration, round tip
Cutting on the board, spreading spreads
Butter, spread, fruit, vegetables, sausage, cheese
The round tip is particularly suitable for spreading butter and spreads. The fine serration can be used to "score" a dish or crust.
Preparation knife
13-16cm, narrow blade, slightly crowned bevel, medium pointed
cutting on the board, pulling cut on the board, (weighing cut on the board)
Fruit, vegetables, potatoes, sausage, cheese, meat, fish, poultry
The narrow, short blade is preferred by people with smaller hands who do not dare to use a chef's knife.
Boning knife
16cm, narrow rigid blade, back pointed
cut on the bone, parry tendons, (pulling cut on the board)
Meat, poultry
The rigid blade is particularly suitable for extracting bones.
Fillet knife
18 cm, narrow flexible blade, slightly crowned edge, medium pointed
fillet
The flexible blade is particularly suitable for filleting fish.
Ham knife / carving knife, meat knife
21-26 cm, narrow blade, medium pointed
cutting on the board, pulling cut on the board, (weighing cut on the board)
Meat, sausage, ham, roasts
The long blade ensures a precise cut, while the narrow blade reduces sticking of the food. The front part of the SYNCHROS carving knife is ground thin so that the blade is flexible in this area. This makes the SYNCHROS carving knife equally suitable for filleting fish.
Chef's knife
16-26 cm, wide blade, crowned edge, medium pointed
cutting on the board, pulling cut on the board, weighing cut on the board, chopping cut on the board
Fruit, vegetables, herbs, potatoes, sausage, cheese, meat, fish, poultry
The chef's knife is the great all-rounder in the kitchen.
Santoku knife
14-18 cm, wide blade (here with scallops), straight-edged bevel, wadersharpened.
cutting on the board, pulling cut on the board, weighing cut on the board, chopping cut on the board
Fruit, vegetables, herbs, potatoes, sausage, cheese, meat, fish, poultry
Santoku means "three uses", meaning fish, meat and vegetables. This makes the santoku knife the all-rounder in Japanese cuisine.
Chinese Chef's Knife
18 cm, wide blade, straight-edged bevel, narrow back
cutting on the board, pulling cut on the board, (cradle cut on the board), chopping cut on the board
Fruit, vegetables, herbs, potatoes, sausage, cheese, meat, fish, poultry
The wide blade creates a safe distance to the cutting board.
Bread knife
21-32 cm, narrow blade, special GÜDE serrated edge, wading point
Cutting on the board
Bread, pumpkin, melon, crusty roast, everything with a hard crust and soft core
Thanks to the special GÜDE serrated edge and its length of up to 32 cm, it is suitable for literally any type of bread and an always precise cut.
Cheese knife
15cm, punched blade, fork tip
Cutting on the board
Cheese
The recesses reduce the adhesion of the cheese to the blade.
Herb knife Shark
14cm, wide blade, strongly crowned beaded edge, medium pointed
Cradle cut on the board
Herbs, garlic, ginger
The crowned round fabric is perfect for the cradle cut on the board.
Chai Dao
16cm, wide blade, crowned bevel, wading point
cutting on the board, pulling cut on the board, weighing cut on the board, chopping cut on the board
Fruit, vegetables, herbs, potatoes, sausage, cheese, meat, fish, poultry
The wide blade creates a safe distance to the cutting board. The Chai Dao is the all-rounder in Chinese cuisine.